McCrispy

Name: McCrispy
Prep time: 720 min
Cook time: 15 min
Yield: 1 servings
Cuisine: Down Town Classics
Ingredients: Water — 120 ml; Whole Milk — 120 ml; Instant Yeast — 11 g; Bread Flour — 525 g; Lace Enzyme — 3 g; Salt — 9 g; Sugar — 70 g; Diastatic Malt Powder — ½ g; Egg — 1; Egg Yolk — 1; Butter — 75 g; Egg — 1; Water — 1 splash; Butter — 30 g; Chicken Breast — 900 g; Pork Fat Back — 340 g; Salt — 22 g; MSG — 4 g; Sugar — 8 g; Sage Powder — ½ g; White Pepper — 2 g; Garlic Powder — 4 g; Celery Powder — 2 g; Onion Powder — ½ g; All-purpose Flour — 150 g; Egg — 2; Panko Breadcrumbs — 130 g; Oil — For frying; Salt — To taste; Egg Yolk — 2

This elevated homemade McDonald's style McCrispy (McChicken) sandwich features a juicy, emulsified ground chicken and pork fat patty coated in crispy panko breadcrumbs and deep-fried to golden perfection. Sandwiched inside a soft, freshly baked brioche-style bun with homemade mayonnaise and shredded iceberg lettuce, this ultimate fast-food copycat favourite delivers an irresistible crunch and wonderfully balanced flavour.

Cuisines

Cooking Instructions

Preparation: 720 minutes
Cooking: 15 minutes

Servings: 1

Notes:

Combine boneless chicken breasts with pork fat back and pass them through a meat grinder to create a smooth, emulsified chicken farce that keeps the patties exceptionally juicy.

Let the enriched bun dough rise in the refrigerator overnight to develop its molecular structure and enhance the overall flavour.

Shape the ground chicken mixture into uniform patties, freeze them for at least 30 minutes, and coat them in flour, beaten egg, and finely blitzed panko breadcrumbs before frying.

Make a quick homemade mayonnaise using a hand blender, combining egg yolks, Dijon mustard, grated garlic, pecorino, water, lemon juice, salt, and vegetable oil.

Fry the chicken patties in hot vegetable oil at 175°C for 3 to 4 minutes until golden brown and crispy, then drain on a wire rack and sprinkle with salt.

Make Bun Dough
Combine warm milk and water with yeast and sugar, mix into a stand mixer with bread flour, lace enzyme, salt, sugar, diastatic malt powder, whole egg, egg yolk, and softened butter, then chill in the fridge overnight.

Shape and Bake Buns
Punch down the chilled dough, divide into ten even balls, proof on parchment-lined trays for 55 minutes, brush with egg wash, and bake at 190°C for 17 minutes before brushing with melted butter.

Grind Meat and Shape Patties
Pass boneless chicken breasts and pork fat back through a meat grinder, mix thoroughly with spices, divide into ten portions, flatten into patties slightly larger than the buns, and freeze for 30 minutes.

Make Mayonnaise
Blend egg yolks, Dijon mustard, grated garlic, pecorino, water, lemon juice, salt, and vegetable oil using a hand blender until a thick mayonnaise forms.

Prep Toppings
Slice iceberg lettuce thinly, toss with sliced chives, chopped dill, and lemon zest, and keep chilled.

Fry and Serve
Coat frozen chicken patties in flour, dip in beaten egg, press into blitzed panko breadcrumbs, fry in vegetable oil at 175°C for 3 to 4 minutes, and assemble on toasted buns with mayonnaise and shredded lettuce.